Rinse black beans and soak for at least 4 hours or overnight. Drain and transfer to a stockpot with fresh water. Add 2 bay leaves and bring to boil. Reduce heat and simmer for 45-60 minutes until tender. Season with salt in the final 10 minutes of cooking.

While beans cook, prepare the rice: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add half the minced garlic and sauté for 30 seconds. Add white rice and stir to coat. Pour in 2 cups water and add salt. Bring to boil, reduce heat to low, cover and cook for 18 minutes until tender.

Season pork chops with salt, black pepper, and paprika on both sides. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook pork chops for 5-6 minutes per side until golden brown and cooked through. Remove and keep warm.

In the same skillet, add italian sausage and cook for 8-10 minutes, turning occasionally, until browned and cooked through. Remove and slice into rounds.

Remove tough stems from collard greens and stack leaves. Roll tightly and slice into thin ribbons. Heat 1 tablespoon olive oil in a skillet over medium heat. Add remaining garlic and sauté for 30 seconds. Add collard greens, season with salt, and cook for 4-5 minutes until wilted and tender.

Peel banana and slice lengthwise. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Fry banana slices for 2-3 minutes per side until golden and caramelized. Remove and drain on paper towels.

In the same skillet, add a bit more oil if needed and fry eggs sunny-side up or over-easy according to preference.

To serve, arrange rice and beans on each plate. Add a pork chop, sausage slices, and a portion of collard greens. Top with a fried egg and place fried banana slices alongside.